Maple Oatmeal Scones.
A good and somewhat healthy.
1 3/4 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup instant or old-fashioned rolled oats
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks) cold butter, sliced
1/4 cup whole milk, buttermilk or kefir
1/4 cup pure maple syrup. Do not use imitation.
Egg wash ingredients:
1 egg white
1 teaspoon water
Oats, for sprinkling
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
3-4 tablespoons pure maple syrup
Preheat oven to 400.
In a large mixing bowl, combine all the dry ingredients. Turn on mixer, add butter until pea-sized lumps. The key is not to mix to much or the flour will make the scones very dense.
In a small bowl, combine the milk/buttermilk, maple syrup, and eggs. Add to dry ingredients and stir gently until a thick ball of dough forms. Again, do not over mix.
Knead with flour, until no longer sticky. Roll into a ball, flatten and cut like a traditional pizza. If you want smaller cuts, which I usually do, make two “pizzas” and cut again. The pizza cuter makes nice work of a sticky job. Place on an ungreased cookie sheet.
In a small bowl, lightly beat the egg white and teaspoon of water. Brush a thin layer over the tops of the scones. Sprinkle lightly with oats.
Bake scones at 400 degrees for 20-25 minutes or until lightly browned and done inside. Place scones on a wire rack to cool.
To make glaze, put powdered sugar in a small bowl or a 1-cup measuring cup. Add vanilla extract, and then use a fork to stir in enough maple syrup to make a glaze that will drizzle.
Drizzle glaze over hot or warm scones, or wait until scones are cooled. More glaze will run off of hot scones, so let them cool a little if you want a thicker glaze.
I drizzle the glaze when the scones are on a cooling rack with paper towels underneath. That way the drips go right onto the paper, then off the garbage.